Ritzy Chicken

Original Recipe found here.


Ritzy Chicken

Ingredients

• 4 chicken breasts, each cut into thirds
• 1 1/2 sleeves Ritz crackers, crushed into crumbs
• 1/4 tsp salt
• pepper to taste
• 1 clove garlic
• 2 cups shredded cheddar cheese
• 1/4 cup melted butter
• 1 (10 3/4 oz) can cream of chicken soup
• 2 Tbsp light sour cream
• 1 Tbsp butter
• 1/8 cup of milk
• chopped chives or green onion, optional for garnish

Instructions

• Preheat oven to 400 degrees.
• In a bowl, combine the Ritz cracker crumbs, salt, pepper, garlic, and shredded cheddar cheese.
• Spray a 9 x 13 pan with cooking spray.
• Dip pieces of chicken in the 1/4 cup melted butter, followed by coating them in the cracker mixture and place them in the sprayed baking dish.
• Bake at 400 degrees for 35 minutes. Remove the foil and bake another 10 minutes or until the chicken is golden brown and the edges are crispy.
• While chicken bakes, place the cream of chicken soup, sour cream, butter, and milk in a sauce pan. Cook over medium heat until heated through and well combined. This will be a sauce used to serve over the chicken.
• To serve, place 2 pieces of chicken on each plate and top with the sauce and sprinkle with chopped chives or green onion if desired. Serving suggestion is to serve with mashed potatoes. Serves 6.

Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken


This chicken tasted great with fried rice! Originally found here.


Ingredients:

• 4 boneless, skinless chicken breasts (thighs would be fine too)
• Salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil (could also use olive oil or canola oil)
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• Sesame seeds

Directions:

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot. 
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. 
3. Pour over chicken. 
4. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. 
5. Remove chicken from crock pot, leave sauce. 
6. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. 
7. Stir to combine with sauce. 
8. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. 
9. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. 
10. Sprinkle with sesame seeds and serve over rice or noodles.

Pan Fried Pork Chops

Basic recipe to cook up pork chops.  Additional seasonings can be added for flavor preference.  


Pan Fried Pork Chops
Ingredients:
1/2 cup all-purpose flour 
1/4 cup cornstarch 
1/2 teaspoon garlic salt 
4 center-cut pork chops, apprx 3/4 inch thick 
Vegetable oil (for frying) 


Directions: 

1.  Mix flour, cornstarch and garlic salt. 
2. Sprinkle pork chops with salt and pepper. 
3. Dredge chops in flour mixture and shake off excess. 
4. Pour enough oil into large skillet to reach depth of 1/2" to 1". 
5. Heat oil to 350 degrees. 
6. Fry chops in oil until golden about 5 minutes per side. 
7.  Avoid overcooking or they will be dry.

Read more at: http://www.food.com/recipe/pan-fried-pork-chops-39903?oc=linkback

Sausage and Hashbrown Breakfast Casserole

Sausage and Hashbrown Breakfast Casserole

Ingredients:

• 1 lb breakfast sausage
• 2 cups of frozen hashbrowns
• 8 large eggs
• 1 cup of milk
• 1 cup of cheese
• chopped green onion
• oil
• salt
• pepper

Directions:

1. Cook hash browns- Place the hash browns into a baking dish with a little bit of oil  and seasoning salt and broil in the oven until crispy.
2. Brown the sausage until no longer pink and drain.  
3. Mix eggs, milk, cheese and green onion together in a mixing bowl.  Add salt and pepper to taste. 
4. Combine hash browns and sausage in the baking dish.
5. Pour egg mixture evenly over.
6. Bake in oven at 325 for 40-50 minutes  

Italian Crescent Casserole

Italian Crescent Casserole  (adapted due to limited supplies, originally found here)


Ingredients:

• 1 lb hamburger 
• 1 cup garlic pasta sauce (I didn't read the complete directions and used a whole 26 oz can and it was saucy and still yummy but next time i'll try using less)
• 1 can Pillsbury refrigerated crescent dinner rolls  
• 1 1/2 cup of shredded Italian cheese blend (I used about 1 cup of shredded and then supplemented with parmesan cheese from the green can) 
• 1/4 tsp of dried basil 

Directions:

1. Cook hamburger and add sauce.  Heat until warm.  OPTIONAL: I always add a little brown sugar to my tomato based pasta sauce
2. Separate crescent rolls into 8 triangles.  Place in an un-greased 9 in pie pan allowing the thinner edges to hang over about 3 inches.  
3. Press the dough in side and bottom of pan down to form a solid thin crust. 
4. Sprinkle 1 cup of cheese over dough
5. Spoon meat mixture over cheese
6. Bring tips of dough over the filling so they meet in the center, try not to let them overlap.  
7. Sprinkle with remaining cheese (1/2 cup) and top with basil
8. Bake uncovered at 375 for 15 to 20 minutes

Go to the original to see detailed pictures.  

Creamy Italian Chicken with Philly cooking cream

Ingredients:

• 1lb Chicken- I used a canned chicken, but fresh would work too
• 1 tub Philadelphia Italian cheese and herb cooking creme
• 1 can of Cream of Celery or Cream of Chicken
• 1/2 cup of milk
• 1 bag of bow-tie pasta
• 1 sleeve of crushed Ritz crackers 

Directions:

1. Cook chicken if using fresh chicken
2. Add the cooking cream, cream soup, and milk to the chicken. And warm throughly.
3. Cook pasta
4. Mix pasta and sauce/meat together and pour into baking dish.
5. Add crushed Ritz crackers on top of mixture
6. Bake for 10-20 minutes at 350 until warm.   

Cheesy Chicken and Broccoli Pot Pie

Quick & Cheesy Chicken Pot Pie

Ingredients:

• 2 cups chopped cooked chicken (or turkey, or ham)
• 2 cups leftover, fresh or frozen vegetables

Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• salt & pepper to taste
• 1 cup shredded cheese

Biscuit Topping

• 1 cup biscuit mix 
• 1/2 cup grated cheese
• 1/3 cup milk

Instructions

1. Place meat and vegetables in a 9 inch round or 8×8 square baking dish.
2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavour. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well.
3. Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don’t worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)
4. Bake at 400ºF for 25 minutes or until topping is golden and filling is bubbly.

Makes: 4 servings

*if using fresh chicken, simply chop 2 chicken breasts into bite size pieces and saute until cooked through.